cake | The Southern Lady Cooks

PINEAPPLE BANANA CAKE WITH COCONUT FROSTING

Posted on April 26, 2013 by The Southern Lady

This cake is very moist and the frosting makes is even more so. Makes a great dessert for family or guests. I love it with my morning coffee.

2 1/2 cups all-purpose flour

1 cup sugar

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 (20 ounce) can crushed pineapple, undrained

2 teaspoons vanilla extract

1 stick butter or margarine or 8 tablespoons or 1/2 cup, melted

3 eggs

3 bananas, peeled and cut into small pieces ( I just take a knife and cut into pieces about the size of a dime)

Combine flour, sugar, baking soda and cinnamon in a large mixing bowl. Mix well with a wire whisk. Pour pineapple into a smaller bowl, add vanilla extract, melted butter and eggs. Add bananas to pineapples mixture and mix with a spoon. Add the pineapple and bananas to the dry ingredients and mix well with a spoon. Pour into a sprayed 9 x 13 baking dish and bake in preheated 350 degree oven for 40 to 45 minutes until cake is brown on top and tests done. Frost with icing of your choice or the coconut frosting below.

Coconut Frosting

3/4 cup sugar

1 (12 ounce) can evaporated milk

1 stick butter or margarine

3 1/2 to 4 cups coconut

1 cup nuts of your choice (I used walnut pieces)

Combine all ingredients but the nuts and bring to boil on top of the stove. Stir to keep from burning. Boil about five minutes until thickens. Remove from heat and fold in nuts. Let stand about 10 to 12 minutes before putting on cake.

Enjoy!

Note:If you live in a hot climate, you should refrigerate this cake after a day. This cake is good with cream cheese frosting, too.

Click to follow The Southern Lady Cooks on Facebook.

Filed under: Pineapple Banana Cake with Coconut Frosting | Tagged: baking, Bananas, brunch, cake, coconut frosting, cooking, dessert, dinner, Entertaining, food, nuts, Pineapple, Pineapple Banana Cake, recipes, southern lady, walnuts | 9 Comments »

CHOCOLATE MAYONNAISE CAKE

Posted on April 22, 2013 by The Southern Lady

This cake has been around for a long time. I can remember my mother making it years ago but she used salad dressing in hers instead of mayonnaise. It is so easy to make and so good. Wonderful with coffee and a great dessert or snack anytime.

2 cups all-purpose flour

2 teaspoons baking soda

1 cup sugar

1/2 cup 100% pure cocoa

1 1/2 teaspoons vanilla extract

1 cup water

1 1/4 cups mayonnaise (You can use lowfat)

1/2 to 1 cup nuts of your choice, Optional

Whisk together flour, baking soda, sugar, and cocoa. In another bowl whisk together the vanilla extract, water, and mayonnaise until it looks like milk. Pour mayonnaise mixture into flour mixture and mix well with a spoon. (Could use mixer, too). Fold in nuts. Pour into a well-sprayed bundt pan. Bake in preheated 350 degree oven for 40-45 minutes checking for doneness. (You can make this in a 9 x 13 pan but cut the cooking time to 30 to 35 minutes.) Let cool about 10 to 12 minutes before removing from pan. (You could also add chocolate chips to this cake). Frost with your favorite icing or sprinkle with powdered sugar. This cake is good with cream cheese frosting recipe below, too. Great with ice cream or whipped cream as well.

Cream cheese frosting:

1 (8 oz.) pkg. cream cheese, softened

1 stick margarine or butter, softened

1 box confectionary sugar (16 oz)

1 tsp. vanilla

Whip all frosting ingredients together with mixer until smooth and of spreading consistency

Enjoy!

Click to follow The Southern Lady Cooks on Facebook.

Filed under: Chocolate Mayonnaise Cake | Tagged: baking, brunch, cake, Chocolate, chocolate chips, Chocolate Mayonnaise Cake, cocoa, cooking, cream cheese frosting, dessert, easy recipes, Entertaining, food, mayonnaise, nuts, recipes, southern lady | 16 Comments »

BUTTERY ORANGE POUND CAKE

Posted on April 8, 2013 by The Southern Lady

This Buttery Orange Pound Cake is so good and makes a great dessert anytime.

1 cup butter or margarine or two sticks or 16 tablespoons, softened

1 cup sugar

3 eggs

1 cup milk (I use 2%)

2 cups all-purpose flour

1/4 teaspoon salt

2 teaspoons baking powder

2 tablespoons orange zest

1/3 cup orange juice

Cream butter and sugar with mixer; add eggs and continue mixing. Mix in the milk. Turn mixer to low before adding flour mixture. Whisk together flour, salt and baking powder and add to liquids. Add the orange zest and orange juice. Spray a 9 x 5 loaf pan generously. Pour in batter. Tap pan on counter top to release any air bubbles. Bake in preheated 325 degree oven for 1 hour and about 20 minutes testing for doneness. Let cool and remove from pan. Add orange glaze.

Orange Glaze

1/4 to 1/2 cup orange juice

1 1/2 cups powdered sugar

Whisk together until consistency you want to pour over cake. (You can poke holes in cake and let glaze seep into the cake).

Note: Can sprinkle nuts on top if so desired.

Enjoy!

Filed under: Buttery Orange Pound Cake | Tagged: baking, brunch, Buttery Orange Pound Cake, cake, cooking, dessert, dinner, easy recipes, Entertaining, food, Holidays, nuts, orange, orange zest, pound cake, recipes, Southern, southern lady | 12 Comments »

COCONUT CAKE WITH COCONUT FROSTING

Posted on February 27, 2013 by The Southern Lady

This cake has coconut in the cake and is frosted with coconut in the frosting. There are nine egg whites in the cake and the frosting, so if you don’t want to use up that many eggs in one cake, you could use a white cake mix and then make your own frosting. I think anything homemade is better than bought so I use the eggs. We love this cake.

CAKE:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup butter or margarine or 1 stick or 8 tablespoons, softened

1 1/2 cups sugar

5 egg whites

1 cup milk (I use 2%)

1 teaspoon vanilla extract

1/4 teaspoon coconut extract

2/3 cup sweetened coconut

Sift together the flour, baking powder and salt. (I sift mine twice with a flour sifter. You could use a wire whisk but be sure to get out lumps in flour). Set aside. Cream together the butter and sugar. Beat egg whites until soft peaks form and add to the butter and sugar. Add flour mixture and milk continue mixing just until all ingredients are wet. Fold in vanilla and coconut extracts along with sweetened coconut with a spoon. Scrape sides of bowl. Spray two 9 inch round cake pans and divide batter between the two. (You could make this in a 9 x 13 pan, also) This will be a thick batter. Bake in preheated 350 degree oven 25 to 30 minutes checking centers for doneness. (It is important not to overcook this cake or it will be tough. Ovens vary so check at about 25 minutes to see if center is done.) Let cool for at least 10 minutes before removing from pans.

FROSTING

4 egg whites

1/2 teaspoon cream of tartar

Dash of salt

1/4 teaspoon coconut extract

1/2 teaspoon vanilla extract

1 cup sugar

1/4 cup hot water

1 1/2 to 2 cups sweetened coconut flakes

Bring sugar and water to a boil on top of the stove. DO NOT STIR. Cook until reaches 238 degrees on candy thermometer. While sugar is cooking combine egg whites, 1/2 teaspoon cream of tartar, dash salt, 1/2 teaspoon vanilla extract and 1/4 teaspoon coconut extract and mix with mixer until stiff peaks form. When sugar mixture reaches 238 degrees remove and start pouring into egg whites while mixing at high speed. This just takes about a minute till at spreading consistency. Spread frosting on first layer of cake, sprinkle with sweetened coconut, add top layer and frost. Frosting should be thick between layers on top and sides. Add sweetened coconut to the top and sides. (I set the cake on a large round tray when frosting the sides to catch the extra coconut. Just kind of get some in your hand and gently throw it at the sides, don’t mash it in. Some will fall on the tray. Repeat until the entire cake is covered with coconut.)

Enjoy!

TIP: Now that you have made this cake, you have 9 egg yokes leftover. Here are some tips on freezing or keeping the yokes:

Place one egg yolk in each ice cube cavity of a clean ice cube tray. Add a pinch of salt to each yolk (if you plan to eventually use them in savoury recipes) or a pinch of sugar (if you will use them in sweet recipes). Freeze overnight until solid, then transfer to an airtight freezer bag.To use, thaw in refrigerator and then mix well. They will keep in the freezer for up to three months.Leftover egg yolks can also be refrigerated for 3-4 days.

Click to follow The Southern Lady Cooks on Facebook.